What says "summer" more than a fragrant, cooling bowl of freshly made gazpacho? This recipe has a bare minimum of chopping, letting time and your food processor or blender do most of the work. Hearty enough to be dinner for three, or serve as an appetizer while you wait for dinner to come off the grill.
What You Get
2 lb tomatoes
1 lb bell peppers
1 small baguette
Sherry vinegar (or any other vinegar you have on hand)
Give the vegetables a good chop. (No need to be precise here, but everything should be roughly the same size.) You’ll only need one bell pepper, so save the rest for fajitas or a snack later in the week!
Chop three cloves of garlic, and tear two slices of the loaf of bread into chunks.
Add the chunks of bread to a large bowl, and then pile on the chopped vegetables and garlic. Sprinkle with a few pinches of salt, cover the bowl, and let sit for 30 minutes.
Dump everything in the bowl into a food processor or blender, and puree until smooth. (If you prefer a chunkier gazpacho, just blend a little less!)
With the food processor or blender running, drizzle in ½ cup of olive oil, followed by a few dashes of vinegar.
Serve the soup (or chill before serving) with the rest of the loaf of bread for dipping and scooping!